Subj : Shrimp was: Chilies
To   : Dave Drum
From : Ruth Haffly
Date : Wed Dec 11 2024 14:39:56

Hi Dave,


 RH> Your peas, your choice. We don't do a lot of fish/seafood at home any
 RH> more but we've got several good or great seafood restaurats in the
 RH> area. A friend just gave me a Hello Fresh recipe card for Shrimp
 RH> Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh
 RH> kits and passes duplicate recipe cards (if it's a 2nd time ordering)
 RH> over to me as he knows I can make the same thing without a kit. Trying
 RH> to convince him that he's now capable of doing the same thing.

 DD> Funny you shold bring this up right now. I was defrosting the freezer
 DD> and came across a bag of tail-off shrimp buried in the frost. NOTE TO
 DD> SELF: Check Best Buy for that self-defrosting freezer.

I might try it soon myself. Recently I was browsing thru a cook book put
out by the Rocky Mount Junior League, came across the following. I had a
pack of shrimp in the freezer from some time ago, cut the recipe in half
and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a
while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned
salt and pepper to taste
12 fresh basil leaves, divided
6 ounces Parmesan cheese, grated

Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried
tomatoes until onions are translucent and peppers are crisp. Add shrimp,
salt & pepper and 3 chopped basil leaves. When shrimp are slightly pink
and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish
with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6


 DD> Anyway I made this recipe I invented when living at my brother's house
 DD> for medical recovery a few years ago. It was a hit then and it was
 DD> again last night. Real Alfredo would use fettucine noodles. But, I
 DD> prefer the thinner linguine or spaghetti. And it's a poor cook who
 DD> can't suit him
 DD> self.  Bv)=


 DD>       Title: Shrimp & Broccoli (sort of) Alfredo
 DD>  Categories: Seafood, Sauces, Pasta, Cheese
 DD>       Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne pasta)
version of this last week. Pan said one serving, I had it over 2 meals.
It was ok, not great, not bad with only 3 pieces of broccoli in the
whole thing. Don't know if I would buy it again but Steve had his VFW
meeting and I didn't have anything in the fridge that looked appealing,

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Junk: stuff we throw away.  Stuff: junk we keep.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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